Intensive care plan

Was last week's food cost goals achieved?

Is the weekly inventory paperwork complete and accurate?

Is there a food cost action plan that includes daily tracking & posting high variance food items from prior week?

Are daily counts of high variance food items being submitted daily to the District Manager?

Are distributions deliveries being check in and verified by management?

Are all loan and borrow items being recorded as product transfers using the "Buy & Sell" programs in the PC?

Are all transfers authorized by the District Manager prior to pick-up/delivery of product?

Are destroyed items being tracked by shift and entered daily by management into the PC?

Are prep lists being used daily?

Are employees using Build to Charts daily and consistently?

Are food orders accurate and within sales guidelines?

Is Pre-portioning done on all appropriate items: ie onion rings, chicken strips, curly fries, etc?

Is the Cashier Performance Report for the week posted for employees review?

Is all cash secured?

Is the safe locked when not in use and not on "day lock"?

Is the weekly cash over/short within company guidelines (0.1%)?

Are items cancels within company guidelines (5%)?

Are all orders cancels, refunds and order less than $1.00 (small orders) being verified and/or reviewed?

Are all coupons and discounts including food replacement (100% discounts) being verified?

Are manager/employee meals verified and/or reviewed daily?

Is management enforcing the Blind Drawer Audit procedures?

Does the Digital Video Recording (DVR) date/time match the date/time on the back office PC/ POS system?

Is there a current Security & Policy Checklist on file?

Have all restaurant management personnel signed the signature page of the Checklist?